Garlic and Parmesan Sautéed Spinach

• EO1/2 tbsp extra-virgin olive oil
• UB1/2 tbsp unsalted butter
• G1 clove garlic · minced
• BS12 ounces baby spinach
• KS1/4 tsp kosher salt
• FG2 tbsp freshly grated Parmesan cheese · freshly grated

Préparation

1. 1

   Melt the oil and butter in a large, deep pot or Dutch oven over medium heat.

2. 2

   Stir in the minced garlic as soon as the butter begins to foam.

3. 3

   Add the spinach to the pot in large handfuls, stirring continuously until the leaves begin to wilt to make room for more.

4. 4

   Cover the pot, reduce the heat to medium-low, and cook for 3 minutes. Uncover and stir until the spinach reaches a fully wilted texture.

5. 5

   Mix in the salt, 1 tablespoon of Parmesan, and red pepper flakes (optional). Taste and adjust seasoning, then transfer to a bowl using a slotted spoon and garnish with the remaining tablespoon of Parmesan.